5 to 6 c. bread flour
1/4 c. sugar
2 tsp. salt
1/2 tsp. baking soda
2 pkg. active dry yeast
1 1/2 c. buttermilk
1/2 c. water
1/2 c. butter, melted

Grease 2 (8 x 4 or 9 x 4 inch) loaf pans. Lightly spoon flour into measuring cups; level off. In large bowl, combine 2 cups flour, sugar, salt, soda and yeast; blend well. In small saucepan, heat buttermilk, water and butter until very warm (120 to 130 degrees). (Mixture will curdle.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 1 hour.

Punch down dough several times to remove all air bubbles. Divide dough into 4 parts; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes. Shape into 4 rolls by rolling out each ball into a 10 x 7 inch rectangle. Starting with shorter side, roll up; pinch edges firmly to seal. Place 2 rolls side-by-side, seam-side down in each prepared pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 45 minutes.

Heat oven to 375 degrees. Bake 30 to 40 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; brush with melted butter. Cool on wire racks.